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e a s t c o u n t y l e a d e r
november 2013
7
them on top of the stove a little rst.
ey
don’t so en up in a pie well.”
One traditional holiday pie lling that
people either like or don’t like is mincemeat,
Fuller said. True mincement is a combina-
tion of meat, apples, vinegar, raisins, sugar
and spices. Commercial brands found on
grocery store shelves omit the meat and
substitute currants.
Fuller makes his own mincemeat, using
a pioneer recipe.
“ ey usually used venison in those
days,” he explained. “ at’s what I use if I
know someone who is going hunting. I also
make a rum sauce when I make that pie.”
Fuller’s pastry reputation began several
years ago, at Legacy Mount Hood Medical
Center, when he donated a couple gi cer-
ti cates for a pie of the bidder’s choice to a
silent auction held during an annual United
Way fundraiser. e items became so popu-
lar that one year, one certi cate sold for $30.
“ at was the most somebody ever paid
for one of my pies,” he said. “But I didn’t
hold it to two pies. If someone else was close
in bidding, I’d make them one too. It was al-
ways a pie of their choice, so sometimes, I
had to follow a recipe a little more closely.”
Last summer, Fuller was the headliner
for a cooking demonstration held outside
near the hospital’s Healing Garden during
lunch. He pre-made two of his signature
peach pies for samples and walked those
in attendance through the piecrust making
process. A er the pies were cooked in the
cafeteria’s ovens, he drew names out of a
hat and presented the lucky winners with a
freshly baked Harold Fuller Peach Pie.
“I’ve baked probably 30-40 pies this
year,” he said. “And I mostly just give them
away.”
Ever the pastor utilizing a teachable mo-
ment, Fuller likens piecrust dough to the
Bible verse about the potter and the clay,
which refers to act of creating something
from nothing.
He also can’t resist the reminder that
pride can go before a fall.
“If you treat it right and work it right,
something beautiful comes out of it,” Fuller
said with a smile. “But don’t go o half-
baked.”
Fuller shared two crust recipes — his
go-to “Never Fail,” which he prepared while
being photographed, and his mothers’.
Happy baking!
FOOD
RECIPE
Never Fai l Pie Crust
3 cups our
1 teaspoon salt
1 1/4 cups Crisco shortening
Cut with pastry blender until mixture is
like the size of peas.
Add:
1 egg
1 tablespoon vinegar
5 tablespoons cold water
Mix thoroughly with a spoon; add a small
amount of cold water if dough isn’t sticking
together.
Divide into four equal pieces and roll out each
crust.
Note: this recipe yields a top and bottom crust
for two pies
Pie Crust
(from Fuller’s mother)
2 cups our
3/4 teaspoon salt
2/3 cups Crisco shortening
Cut with pastry blender until mixture is
like the size of peas.
Add:
7 tablespoons cold water
Using a fork, mix thoroughly into a ball.
Roll out the crusts. You can chill the dough
before rolling if you have time.
Note: recipe yields a top and bottom
crust for one pie.
continued from previous page
Fuller uses fresh local berries for his pie filling, which he often picks himself.
OUTLOOK PHOTO: JIM CLARK
Fuller prefers Crisco shortening for pie crusts, which he
gently mixes into the flour with a hand-held pastry blender..
OUTLOOK PHOTO: JIM CLARK
